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Chinese Cashew Chicken | Chinese Food | Chicken Recipe | Dinner Recipes | Chinese Cashew Chicken cooks in one pot on the stove top and can be on the table in just 30 minutes! Chunks of chicken and green pepper simmer in a easy homemade Chinese sauce. Serve over rice for a family approved dinner. #chickenrecipe #chicken #dinner #dinnerideas #recipeoftheday

Chinese Cashew Chicken

Chinese Cashew Chicken cooks in one pot on the stove top and can be on the table in just 30 minutes! Chunks of chicken and green pepper simmer in a easy homemade Chinese sauce. Serve over rice for a family approved dinner.
Course Main Course
Cuisine Chinese
Keyword cashew chicken, chinese chicken, one pot
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Jessica - Together as Family

Ingredients

Chicken Skillet

  • 1 1/2 lbs boneless, skinless chicken breasts (about 2 large chicken breasts)
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced or pressed (or use garlic paste)
  • 1 teaspoon fresh ginger paste or chopped fresh ginger
  • 1-2 green bell peppers (diced into small bite-sized pieces)
  • 1 cup cashews (slightly salted or unsalted)

Sauce

  • 1/2 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon brown sugar or honey (I use brown sugar)
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil

Instructions

  1. Cut chicken breasts into small, bite-sized pieces and place into a mixing bowl. Sprinkle the 1 teaspoon cornstarch over the chicken and mix together. Let that sit while you prepare the sauce and cut the bell peppers. 

  2. MAKE THE SAUCE: combine all sauce ingredients in a glass measuring cup or a mixing bowl and whisk together to combine. 

  3. Heat olive oil in a large skillet pan over medium-high heat. You want the pan hot when you add the chicken. Add the chicken to the hot skillet and cook until chicken is mostly cooked through and white on the outside. 

  4. Add the garlic, ginger, and chopped green peppers in with the chicken. You may need to add an additional 1 teaspoon of olive oil to the pan. Stir and cook for about 2 minutes or until the ginger and garlic is fragrant. 

  5. Add the sauce into the pan and bring the mixture to a low boil, and then reduce heat to medium-low and let it simmer for about 5-10 minutes. 

  6. The sauce will thicken slightly more once it's off the hot stove. Serve over rice.

Recipe Notes

You can buy fresh ginger in the produce section. Simply take a piece of it and shred it or finely chop it. Or, the easiest thing to do is to buy a tube of the ginger paste which you can find in the refrigerated section of the produce area. If needed, you could also substitute with 1/2 teaspoon ground ginger.

 

If there is no way you can find Oyster Sauce, you can substitute with thick teriyaki sauce or Hoisin sauce. The flavor will change but it should still be good. But try to find the Oyster sauce cause it adds such a great flavor to the final dish.